Lemon Ricotta Pancakes – Fluffy and Moist!
Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes. A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings!
These melt in your mouth pancakes have the perfect balance of tart and sweetness. The explosive lemon flavor is not overpowering but is definitely present enough to know you’re eating something special.
About this lemon ricotta pancake recipe
Despite ricotta not having the most exciting flavor profile, it sure does play a major part in bringing the soft and tender textures to life in so many dishes.
Ricotta is a soft cheese that has a texture much like goat’s cheese or whipped cream cheese except less flavorful than either of them. Ricotta is widely used in Italian baking and cooking, and because it doesn’t have an intense flavor, it pairs well with almost anything. Using it in pancakes is just one way to take advantage of its benefits. Try it in our strawberry ricotta pancakes or blueberry ricotta waffles.
As if the soft and fluffy bite wasn’t enough, the addition of the lemon juice and the lemon zest to these pancakes adds a brightness that will wake up your taste buds all day long!
Make a big batch and freeze some for later or make them on the weekend and have leftovers for a quick and easy weekday morning breakfast. However and whenever you eat them, just make sure you’ve made enough for a hungry crowd. They go fast!
What’s in lemon ricotta pancakes?
- Whole milk ricotta cheese – You can use part-skim too, but we highly recommend whole milk for its superior texture.
- Butter, melted and cooled slightly – The flavor butter adds to pancakes is second to none, but you could also use oil or melted coconut oil if you prefer.
- Eggs – You’ll need two lightly beaten eggs for this recipe.
- Milk – Pretty much any kind you like will work here. 2% milk is what we tested the recipe with.
- Freshly squeezed lemon juice – Fresh squeezed is a must! You should be able to get enough from one lemon. Make sure to zest it before you cut it open!
- All-purpose flour – White whole wheat or whole wheat flour will both also work, but will change the texture of your pancakes slightly.
- Baking powder – This will make your pancakes nice and fluffy!
- Salt – The addition of salt balances the flavors.
- Granulated sugar – You don’t need much, only 2 tablespoons.
- Lemon zest – This really gives the pancakes a punch of lemon flavor. Zest the same lemon that you’ll use for juice.
How to make lemon ricotta pancakes
Preheat griddle to medium heat. Meanwhile, in a large bowl, blend together ricotta and butter.
Whisk in eggs, milk, and lemon juice.
Add the flour, baking powder, salt and sugar to the wet ingredients, then mix together until just blended.
Fold in lemon zest. Do not overmix!
If you have a few moments to spare, let the batter sit for a few minutes to allow the baking powder and lemon juice to work its magic. It will give it an opportunity to do a little extra rising.
Drop batter in small portions onto hot griddle.
Cook until bubbles appear on top and don’t pop. Flip, and cook the other side until golden brown.
How to make these lemon ricotta pancakes your own
- For a healthy version top with a bit of pure maple syrup and swap the refined sugar for alternatives such as coconut sugar or stevia. For added health benefits sprinkle in a bit of ground flaxseed.
- Nothing pairs better with lemon and ricotta than blueberry. Make a delicious blueberry sauce to serve with.
- Top with fresh raspberries, and other fruit to this already fresh take on pancakes.
- Top with lemon curd or lemon whipped cream.
Make Ahead Ideas
If we’re talking make-ahead while your kids are still sleeping and you need to keep them warm until they get out of bed, just keep them in the oven on low and they will stay warm without drying out.
If you’re making a big batch and freezing some, these freeze very well! Read on for our suggestions for freezing.
Allow them to cool completely and then use wax paper to separate them before placing in a freezer friendly Ziploc or container. These freeze well for up to 2 months and because they won’t be in one clump, you can just take out what you need as you go.
To be honest, the best way is in the microwave for a minute at a time. It’s fast but it’s also an easy way to get them soft again. If you like the crispier texture, try a toaster or a toaster oven.
More pancake recipes
- Fluffy Pumpkin Pancakes
- Banana Pancakes
- Lemon Poppyseed Pancakes
- Orange Buttermilk Pancakes with Orange Maple Syrup
- Lemon Blueberry Pancakes
Get the Recipe: Lemon Ricotta Pancakes
- 1 cup whole milk ricotta cheese
- 2 tablespoons butter melted and cooled slightly
- 2 large eggs lightly beaten
- ¾ cup milk
- 2 tablespoons freshly squeezed lemon juice from 1 lemon
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons lemon zest from 1 lemon
- Preheat griddle to medium heat. In large bowl, blend together ricotta and butter.
- Whisk in eggs, milk, and lemon juice.
- Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended.
- Fold in lemon zest.
- Drop batter by ¼ cupfuls onto hot griddle.
- Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
- Makes 12-14 (4-inch) pancakes